Dandelion Pesto with Garlic (Printable Version)

Fresh dandelion greens and pine nuts combine with garlic and cheese for a vibrant, versatile blend.

# Ingredient List:

→ Greens & Herbs

01 - 2 cups fresh dandelion greens, washed and trimmed
02 - 1/2 cup fresh basil leaves, optional for milder flavor

→ Nuts & Cheese

03 - 1/3 cup pine nuts, toasted
04 - 1/2 cup freshly grated Parmesan cheese

→ Aromatics

05 - 2 large garlic cloves, peeled

→ Liquids

06 - 1/2 cup extra-virgin olive oil
07 - Juice of 1/2 lemon

→ Seasoning

08 - 1/2 teaspoon kosher salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Transfer to a plate to cool slightly.
02 - Add dandelion greens, basil if using, garlic, toasted pine nuts, and Parmesan cheese to a food processor. Pulse several times until the mixture is finely chopped.
03 - With the food processor running, gradually stream in the olive oil and lemon juice. Blend until smooth consistency is achieved, scraping down the sides as needed.
04 - Season with salt and pepper. Pulse to combine thoroughly, then taste and adjust seasoning or lemon juice as desired.
05 - Transfer pesto to a jar or bowl. Use immediately or store in the refrigerator, covered, for up to 1 week.

# Expert Tips:

01 -
  • It tastes like spring in a jar, with a sophisticated bitter edge that makes everything it touches taste more interesting.
  • Pine nuts and dandelion greens create a pesto that's bold enough to stand alone but friendly enough to play well with almost anything.
02 -
  • If your dandelion greens taste aggressively bitter, blanch them quickly in boiling water for thirty seconds, drain them, and cool them completely before processing—it softens the edge without erasing the character.
  • Don't skip toasting the pine nuts because that's where the magic happens, the moment they go from bland to indispensable.
03 -
  • Make a double batch in spring when dandelion greens are tender and abundant, then freeze it in ice cube trays for winter pastas.
  • The quality of your olive oil makes a surprising difference here since it's such a dominant ingredient, so use something you actually enjoy tasting.
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